Reposting because things were getting confusing. I've added a sketch, which I hope helps, as I forgot to take a picture day of and we literally inhaled these things.
Background: I love cooking, so my little sister took me to a upscale restaurant for a 11 course meal for my birthday. On course 3, we were served a 1 inch diameter potato dumpling nestled in a spiced sauce (I think it was mayo based) along with the main dish, and when we bit into it, a full quarter inch around it was this ridiculously delicate lattice that had an extreme crunch to it. I've been obsessed since.
I've attempted to do the same by mixing baking powder into mashed potatoes, forming it, and frying it (my hope was the double acting powder would expand in the fry oil, but instead I got a super thin shell and the inside exploded out) but it's clearly not honeycomb.
I'm at a loss on how to build this texture. Does anyone have any ideas? The inside was soft mashed potato, the outside was crispy like it was fried (I assume fried in oil, based on how it was uniformly covered in the texture.) The gaps in the lattice were all perpendicular to the center, again making me think it was fried and expanded in the uniform heat. Kind of like pastry lamination, if that helps. Click the link for a sketch.
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